Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1887-03-10
Choice Recipes.


Fruit Pudding.-One cup of molasses,
one of milk, one teaspoonful of soda, two
eggs, three cups of -four, half a cup of
melted butter, one cup of raisins, and one
cup of currants. Boil two hours.
Raisin Cookies.-Three eggs, one cup
of butter, one and half cups of sugar,
one cup of chopped raisins, one teaspoon
full of soda dissolved in g little milk, one
teaspoonful of spices, mixed; roll a little
thicker than ordinary cookies.
A Good Cake without eggs.-Three cup
fuls of loppered milk, two cupfuls of
sugar, one cupful Of butter, one cupful of
chopped raisins rolled in -four, one large
teaspoonful of soda. Put into one of the
cups of loppered milk two or two and a
half oupfuls of flour.
Soft Molasses Cake. : One cupful of
molasses, two tablespoonfuls beef-drip-
pings or lard, one teaspoonful soda disoly-
ed in half cupful Of hot water, one pint
sifted flour, one tablespoonful ginger, one
teaspoonful cinnamon.
IceCream Withoutl Cooking. - Five
pints new milk, three pints of sweet cream,
two pounds of A sugar, four eggs. Do
not beat sugar and eggs together, and
favor to taste. If one has patent freezer
the trouble is but trife, and in five min
utes, or little more perhaps, the cream
is done. To my notion this is the best I
have ever tasted.
Honey Comb Pudding-Half a cup of
Hour, half cup Of sugar, half cup of
milk, beat these together well. Then add
four eggs well beaten. Into half a pint
of mOlasses stir one teaspOonfull of soda
until it foams, and add this last. Bake
in a slow oven. Eat with cream sauce or
beaten cream.
Poor Mans Pudding.-Mix Thoroughly
two tablespoonfuls of cream of tartar
and one of salaratus in one pint of -four,
one cup of sweet milk, two and one-half
tablespoonfulls of butter, one cup of
white sugar, and two eggs. Bake or boil,
and serve with sugar Or molasses sauce, if
fond of sweets. little of the top of the
milk is better.
Potato Yeast.-Mash smoothly dozen
large, mealy boiled potatoes, mix with
them half pint of -four, half a cup of
sugar, and tablespoonful of salt, pour
on the whole & quart of boiling water.
When lukewarm stir in cupfull of yeast
and when it is light put it in glass; can
or bottle, cork tightly, and set in cool
place.
To make German dumplings quite a
favorite dish with many persons, procure
as follows:
Mix half pint of lukewarm milk OF
cream with small cup of yeast; add two
ounces of sugar, two wsll-beaten eggs,
six ounces of partly melted butter, and
two pounds of sifted flour. Beat the
whole thoroughly until light and spongy
cover with cloth and let raise with a
gentle warmth Turn out the dough on a
well Toured board; cut off egg-sized
pieces, and lightly roll them into round
balls or ovals. Leave them on the board
to rise again. Put two ounces of butter
on broad, fiat stew-pan, with a desert
spoonful of sugar, and milk half an inch
deep. Let this boil; take up the cakes
gently and lay them close together in the
boiling milk. Cover with lid and put
them in the oven till the milk is nearly
dried away, and the dumplings have a
yellow crust. Take them carefully apart
sift sugar over, and serve with any sweet
sauce or fruit. Nice with beaten cream
sugar and lemon.
The following recipe is for delicious
dessert styled peach cream, Take one can
of peaches, half package gelat1ne, one
quart Of milk, four eggs, one cup powder
ed sugar. Soak the gelatine two hours in
half a cup of cold water. Heat the milk
to boiling, add the yolks of the eggs beat
en- lightly with the sugar, and take from
the fire. Dissolve the gelatine in little
boiling water and strain into the custard,
taking pains to mix them thoroughly.
Drain the Juice from the peaches add half
as much wa er and one cupful of sugar
and set over the fire. When the sirup
thickens, drop in the peaches cut into
quarters. Stew gentle ten minutes and
set aside to cool. When the cream is
nearly firm, wet plain mould and put in
cupful of the cream, thar layer of the
peaches, alternating cream and peaches
until the mould is full. Let it stand sew
eral houls on the ice, turn out and pour
about the base the strip and stiff merin-
que made of the whites of the eggs beaten
with a little powdered sugar.
Goldfish scolloped with mushrooms are
made in the following manner: Two
cupfuis of cold, boiled Goldfish (fresh)
picked" rather coarsely. One cupful
of good drawn butter, half can Of
mushrooms, half cup of fine crumbs,
pepper and salt, mince the mushrooms
and stew between the layers of the fish
in buttered dish, moisting as you go
GA with the drawn butter, seasonin with
pepper and salt. Cover the topmost lay
er with drawn butter, then with crumbs,
stick bits of butter in these and bake,
covered half an hour then brown. You
can make this dish of salt cod, soaked
before it is cooked. In this case, beat
up couple of eggs in the drawn butter.
RULES OF SOCIETY.
Many persons, even of good intelli
gence, have dread of general society,
and always avoid if possible. The
reason Of this is, they have led secluded
life in youth, and, therefore, never feels
at home in a large company. Besides
they have an idea, that society" is gov
erned according to an intricate code of
rules with which they feel themselves
quite unfamiliar, and they shun it lest
they should expose their ignorance. How
simple the rules of the b est "soclety" are,
is shown in the following verses:
You ask me for rules of society.
The following were given 10 me.
Alas, though they sound pretty simple,
l fail in each Que of the three
rl.x. s~l,- t,r,th H.